Wensleydale, Parsnip and Carrot Tart with Rosemary

Name: Rukmini Iyer Parsnip and Carrot Tart Recipe | Vegetarian Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 x 320g sheet of ready-rolled puff pastry; 2 tbsp crème fraîche; 200g Wensleydale cheese, finely crumbled; 2–3 large carrots, peeled; 2–3 large parsnips, peeled; 1 tbsp olive oil; 2 tsp sea salt; freshly ground black pepper; A few sprigs of fresh rosemary; green salad, to serve

by Rukmini Iyer from The Green Roasting Tin

Roasted parsnip and carrot strips pair with creamy Wensleydale in this simple tart. Serve with a green salad for an easy meal.

Vegetarian Baking Family Friendly Dinner Party

Serves 4

Total 1 hr 10 min

Prep 30 min

Cook 40 min

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Introduction from Rukmini Iyer

I’m not going to deny it – this is a time-consuming dish, in the way that stuffing vine leaves or kibbeh is time-consuming, but worth it. If you feel like a bit of kitchen pottering, then this is the dish for you: there’s something curiously soothing about repetitive ribbon rolling. It tastes as good as it looks.

Ingredients

1 x 320g sheet of ready-rolled puff pastry

2 tbsp crème fraîche

200g Wensleydale cheese, finely crumbled

2–3 large carrots, peeled

2–3 large parsnips, peeled

1 tbsp olive oil

2 tsp sea salt

freshly ground black pepper

A few sprigs of fresh rosemary

green salad, to serve

Method

Preheat the oven to 180°C/200°C/gas 6. Unroll the puff pastry on to a large roasting tray, then spread with the crème fraîche, leaving a 2½cm border around the edge. Scatter over the crumbled cheese.

Using a speed peeler, peel the carrots and parsnips into long ribbons and transfer them to a large bowl. Dress with the olive oil, sea salt and black pepper, then roll each ribbon into a small cylinder. Prod each cylinder into the Wensleydale as you go, roughly alternating the white and orange, until the cheese is completely covered in parsnip and carrot roses.

Congratulate yourself on a job well done, then scatter the tart with a little rosemary, transfer to the oven and roast for 40 minutes. Serve hot, with a green salad alongside.

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